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Spring Rhubarb Torte Recipe
Spring Rhubarb Torte Recipe photo by Taste of Home

Spring Rhubarb Torte Recipe

Publisher Photo
This torte signals springtime at Audrey Groe's Lake Mills, Iowa home. "Our 40-year-old rhubarb plants provide the filling, and they're always ready first thing in spring." she relates. "So it's a family tradition to bake it."—Audrey Groe, Lake Mills, Iowa
TOTAL TIME: Prep: 20 min. Bake: 1-1/4 hours + cooling
MAKES:12-16 servings
TOTAL TIME: Prep: 20 min. Bake: 1-1/4 hours + cooling
MAKES: 12-16 servings


  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 cup cold butter
  • 6 egg yolks
  • 2 cups sugar
  • 1/4 cup all-purpose flour
  • 1/8 teaspoon salt
  • 5 cups finely chopped fresh or frozen rhubarb
  • 1 cup half-and-half cream
  • 6 egg whites, room temperature
  • 1/8 teaspoon cream of tartar
  • 3/4 cup sugar


  1. Combine flour and sugar; cut in butter until crumbly. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 10-15 minutes or until lightly browned. Cool on a wire rack.
  2. In a bowl, beat egg yolks; add the sugar, flour and salt. Stir in rhubarb and cream; pour over crust.
  3. Bake for 50-60 minutes or until a knife inserted near the center comes out clean. In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in the sugar, 1 tablespoon at a time, until stiff peaks form. Immediately spread over hot filling, sealing edges.
  4. Bake for 15 minutes or until lightly browned. Cool for at least 1 hour before serving. Refrigerate leftovers. Yield: 12-16 servings.
Originally published as Spring Rhubarb Torte in Country Woman March/April 1996, p10

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